|Veal sweetbreads||2 Pound, soaked, parboiled, membrane removed, pressed under weights|
|Lean boneless veal||5 Ounce, thinly sliced|
|Thinly sliced prosciutto||1⁄4 Pound|
|Champagne/Dry white wine||2⁄3 Cup (10.67 tbs)|
|Meat stock||2 Cup (32 tbs)|
|Strained lemon juice||2 Tablespoon|
|Boned chicken breast||1⁄2 , skinned finely chopped|
|Boned chicken breast||1⁄2 Pound, skinned finely chopped|
|Thick bacon slices||2 1⁄2 , finely chopped|
|Suet||2 Ounce, finely chopped|
|Fines herbes||1 Tablespoon|
To make the stuffing, mix the chicken, bacon, suet, salt and pepper, fines herbes and egg yolks together.
Slice the sections of sweetbreads nearly in half horizontally and sandwich the stuffing mixture between the sections.
Lay half of the sliced veal and prosciutto in a heavy, nonreactive skillet broad enough to hold the sweetbreads in one layer.
Lay the stuffed sweetbreads on top.
Pour in the wine and enough stock to cover the sweetbreads, then lay the remaining slices of veal and prosciutto on top.
Cover the pan, bring the liquid to a boil, then simmer the sweetbreads very gently for 45 minutes, or until they are cooked through.
Transfer the stuffed sweetbreads to a shallow baking dish.
Strain the cooking liquid into a small saucepan, and set the skillet aside.
Degrease the cooking liquid thoroughly, then boil it until this sauce is syrupy.
Glaze the sweetbreads by first pouring a little of the reduced sauce over them.
Then put them under a preheated broiler, about 3 inches [8 cm.] from the heat source, and basting them frequently with the sauce broil them for five minutes on each side.
Add a few tablespoons of stock to the skillet in which the sweetbreads were cooked.
Over medium heat, deglaze the skillet, then add the lemon juice.
Strain this liquid through a fine-meshed sieve onto a serving dish and lay the glazed sweetbreads on top.